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Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
(Association of Food Scientists and Technologists of India, 2019-08)
Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. ...
Hydrocolloids in wheat breadmaking: A concise review
(Elsevier, 2017-07)
The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds, modified celluloses, pectins, galactomannans from leguminous ...
Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread
(Wiley Blackwell Publishing, Inc, 2017-02)
The present research was undertaken to explore the influence of dried cassava bagasse (F), carboxyl methyl cellulose (CMC) and tara gum on the quality characteristics of composite wheat bread. F was used to replace wheat ...
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
(Elsevier Science, 2018-03)
Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) ...
Desenvolvimento de pão de queijo sem lactose e análise da influência deste carboidrato em sua composição
(Universidade Federal de São CarlosUFSCarCâmpus Lagoa do SinoEngenharia de Alimentos - EAl-LS, 2023-03-10)
The cheese bread is a traditional product from Minas Gerais (MG) that is currently consumed and produced in all regions of Brazil. Traditionally, it is made from milk, starches, cheese, eggs and salt. The objective of the ...
Multigrain bread processing with extruded floursElaboración de pan multigrano con harinas precocidas por extrusión
(Laboratorio Tecnológico del Uruguay - LATU, 2014)
Garlic: A natural bread improver for wheat bread with a high level of resistant starch
(Wiley Blackwell Publishing, Inc, 2021-06)
The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients ...
Determination of a representative area element (RAE) based on nonparametric statistics in bread
(ELSEVIER SCI LTD, 2011)
The concept of representative area element (RAE) was applied to quantify the air cell present in pre-sliced bread. Ten slices from bread were selected and each divided into nine subareas where 60 air cells were measured. ...